Selling contracts for American food across Asia
Additional Information
Visiting a country is thrilling because you can be driven everywhere, watch the bands and performances, and enjoy dinners every night, but it does not allow for a deep and accurate understanding of the people. They often will not express themselves honestly until getting to know you for quite some time. This includes two-month vacations all over Europe and Asia and sightseeing. Most often, the complete interactions held are talking with servers, resort staff, and shopkeepers (in each case, selling items and looking to receive cash payments from you), not meeting the real families, and spending long periods with them.
Living in a country for at least one year often begins to reveal the truth of how they feel about America and the world, what their real customs are—and their troubles. Dignitaries flying into 100+ countries most often completely miss the truth, issues, and practical concerns of an entire race living there. Their "10-day visit" to the country reveals only high-level talks and, often, agreements. Yet they never knew the real people, nation, or families.
After two years, Marti received his first invitation to visit a Japanese home. Behind the iron veil, it is among the highest honors to be asked to visit a private residence and eat a meal. Due to his successes with the Japanese public in representing American interests as the Commander of Submarine Group 7 and Commander of TaskForce 54 Public Affairs Officer (PAO), he was later elevated to the position of PAO. When Admiral Joseph J. Krol, Jr. raised him, Chief Mongiello mentioned, "But this is the position of a commissioned officer." The Admiral stated, "You have deeply impressed the Japanese people, numerous business leaders in this country, and the government leaders - Marti, you've got the job."
Marti soon became highly sought after to negotiate large contracts for a portion of the 2.6 billion USD in food purchases across that half of the world. As one of eight TOP CHEFS responsible for 95 million meals per year and 6400 chefs, he often wore a blue ball cap with gold lettering on its bill in capital letters: BOTTOM CHEF. This stirred up quite a dustball of questions from fellow chefs, owners, and restaurateurs. For a short time, he lived in Itaewon, Seoul, South Korea, and toured and visited South Korea often.
As Marti gave presentations in Singapore, Guam, Japan, South Korea, and many other locations, his responsibilities increased until being promoted to TOP CHEF of the entire Pacific Fleet with 37 nuclear submarines and several ships under him on half of the earth. Marti was well-recognized as a contracting expert and negotiator. His greatest strength has always been a huge, generous presence as an LEO. Yet his loving and respectful ways of learning a country's language, all mannerisms, becoming their customs, unique bodily movements, and eating and cooking their favorite dishes score very high points. Marti teaches to understand you must live with the lower and middle class of that country - one cannot succeed in a lasting arrangement only brokered via high-level cabinet talks. It would be best to learn their religion and language first - your deal will come after. Given his multi-billion dollar responsibilities in his young 30s - and American interests as a Public Affairs Officer, many have asked how he was so successful. Marti often states, "by not acting like a totalitarian invader, master and police officer on earth. I studied all of their customs, bowing, and finger movements for up to two years. I cannot tell you how many times Americans have done with their fingers that has ruined a deal. And we have sent many cowboys and John Wayne folks back home who could not bring themselves to bow, kneel, or more. They were a disgrace, acted loud, and ruined hundred-billion dollar deals that I had to fix and restart."
Marti studies languages and enjoys Xiomanyc and Oriental Pearl to honor and respect others when speaking their languages. This article in the New York Times will explain how to wear clothes from other countries and what to do when friends in other worlds give you traditional clothes from their culture.
In Seoul, South Korea at the International Exhibition Center with the state of Georgia.
How we do it
With 30+ chefs associations
With 30+ chefs associations
Calling on the Presidents of each FOOD and CHEFS association personally and privately. We gain access to department store chains, grocery groups, club stores, institutional sales, private clubs, and military contracts.
A LIFE member of AJCA
With 30+ chefs associations
As one of only a few westerners to ever be granted a LIFE AWARD and LIFE MEMBERSHIP. One of the largest fish markets and food shows in the world are both in Tokyo, Japan.
Writing articles for outlets
As a highly awarded author, Marti pools articles to major outlets for coverage. Publishing nine books, 100 white papers, being featured himself in 160+ newspapers, and getting coverage for clients is an art.
Speaking at events on stage
Building cultural bridges for events
From Sentosa Resort, Singapore, to the University of San Francisco, to The California Culinary Academy and Honolulu, Hawaii - Chef Marti has spoken all over Polynesia and Asia including in Guam, South Korea, and Okinawa.
Cooking at shows
Building cultural bridges for events
Building cultural bridges for events
We cook at shows worldwide like the National AARP Convention held in California, Makuhari Messe for FOODEX JAPAN, Food & Hotel Korea in the Korean International Exhibition Center. We know what to do at the largest shows.
Building cultural bridges for events
Building cultural bridges for events
Building cultural bridges for events
Developing shows with America and Japan like the Commodore Perry Show for Yokosuka often leads to scripts, costumes, parades, acting, shows, music and other cultural events that sponsors can join in on.
Negotiations with Prime Minister Hashimoto
Marti felt very fortunate to cook for Prime Minister Ryutaro Hashimoto while facilitating talks between America and Japan. He reflected on it with prayers when visiting with Chef Stormy at the famed Jojoji Temple in Tokyo.
This is the same temple that president and first lady Delia Grant planted a small sapling of a pine tree. Today, it is a large tree.
Due to this honor, Chefs Marti and Stormy were also welcomed to Katsunuma Wine Region west of Japan as special guests of the International Food Service Executives Association (IFSEA).
They were featured with IFSEA Tokyo President Mitsumi Ubukata for photos inside the VIP lounge of All Japan Chefs Association, which Marti is a LIFE member of in WACS.
Ryutaro Hashimoto (橋本 龍太郎, 29 July 1937 – 1 July 2006) - Prime Minister of Japan.
India is part of Asia & our Indian classes are growing!
Chef Sanjeev Kapoor's Roasted Beet Salad with Orange Dressing
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
Roast Red & Orange Beets (as many as you enjoy!)on a heavy pan in the oven at 400 after liberally smearing them with Olive Oil, Salt, & four-color Pepper. Then chill for spreading on top of gourmet, crisp assorted greens.
For the dressing, mix all together, adding more or less (honestly) as you prefer. Whisk until you can achieve stasis, a
Roast Red & Orange Beets (as many as you enjoy!)on a heavy pan in the oven at 400 after liberally smearing them with Olive Oil, Salt, & four-color Pepper. Then chill for spreading on top of gourmet, crisp assorted greens.
For the dressing, mix all together, adding more or less (honestly) as you prefer. Whisk until you can achieve stasis, and it does not break apart. I enjoy more orange rind - so cheat and add more!
- Roasted Red/Orange Beets
- 1/4 C Florida's Natural Orange Juice
- 1 T Salad Oil
- Salt per your taste
- 1/4 t White Pepper
- 1/4 t Mustard Powder
- 1/2 t Florida orange rind
- 1/4 C Spring Onion Rings for decoration on top, later
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ cup hot water or as needed
- 2 tablespoons olive oil or vegetable oil
- A hot skillet that is lightly sprayed with Pam or greased somehow
Mix all ingredients on a large wooden board and knead until well mixed using a light amount of flour to avoid getting completely sticky. Then, cov
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ cup hot water or as needed
- 2 tablespoons olive oil or vegetable oil
- A hot skillet that is lightly sprayed with Pam or greased somehow
Mix all ingredients on a large wooden board and knead until well mixed using a light amount of flour to avoid getting completely sticky. Then, cover two balls of dough with Saran Wrap or plastic wrap. Allow to grow for 20 minutes or so. They will get puffy.
Then roll ten balls into pancakes and griddle fry them on a flat top, pan, or, like in India, on the large coals or a metal sheet. You can use Pam spray (unflavored or Olive Oil flavored) to keep it from sticking and flip it to check for brown circular spots.
We love to buy and prepare some Jyoti Basmati Supreme Rice and then to grill or saute Fresh Colorado Lamb. Once the lamb is seared we then simmer it in Maya Kaimal's Butter Masala Sauce, which we found at Ingles Markets.
Chef Sanjeev Kapoor's Lal Bhopla Red Pumpkin Soup with Lemon & Fresh Cream
Hand-rolled Grilled fresh Chapati Bread with Stewed Lamb Butter Masala over Jyoti Basmati Rice
Chef Sanjeev Kapoor's Lal Bhopla Red Pumpkin Soup with Lemon & Fresh Cream
Pumpkin lovers, spasm! Let me see you start to writhe on the floor over even more Pumpkin in your life! Did you know that Pumpkin is the number one aphrodisiac on earth? Even higher than cherry or chocolate?
- 2 medium Yellow Onions
- 1 1/2 # Red Pumpkin (all bhopla)
- 2 T Salted Butter
- 2 Bay Leaves
- 8 to 10 Peppercorns
- Salt to your tastes in life
- 1/2
Pumpkin lovers, spasm! Let me see you start to writhe on the floor over even more Pumpkin in your life! Did you know that Pumpkin is the number one aphrodisiac on earth? Even higher than cherry or chocolate?
- 2 medium Yellow Onions
- 1 1/2 # Red Pumpkin (all bhopla)
- 2 T Salted Butter
- 2 Bay Leaves
- 8 to 10 Peppercorns
- Salt to your tastes in life
- 1/2 t White Pepper powder
- 2 t Lemon Juice
- 1/4 C Fresh Cream
We peel and slice the onions and then peel and slice the pumpkin into small pieces and saute both in the butter in a big pan getting some browning going - but not too much. Then add chicken or vegetable stock to cover, cook until soft and done. Add your bay leaves and peppercorns to the big pan of stock and vegetables.
Next, strain with a mesh strainer and reserve the stock. Puree the vegetables with an immersion blender and some stock (enough to be able to puree with) and then add more stock to achieve your desired consistency. We go for a chowder thickness - but to each person their own and their own joy! Stir in the Lemon Juice.
Serve hot and garnished with cream.
Our growing Asian and Indian Classes
Syllabus for this fun course
Please note our textbook can be ordered if desired.
1.0 GENERAL INFORMATION
You are welcome to take any of the classes individually if you like - or all twelve in the semester. They are $99.00 each, and payment can be made at the main Culinary Academy page here. If you miss a class, you can watch the video recording later!
Building off of the India America White House State Dinners and visits exhibit of "INDIA & ITS FINE FOODS IN THE WHITE HOUSE 2027-2037" showcased by The United States Presidential Culinary Museum, we embarked on learning and teaching Indian classes. Our chefs love the food so much! The study of Indian food and cookery is a rich exploration of the diverse culinary traditions that have evolved over centuries across the Indian subcontinent. Rooted in a deep cultural tapestry, Indian cuisine is characterized by various flavors, aromas, and techniques that vary regionally. The use of aromatic spices, herbs, and diverse cooking methods distinguishes Indian cooking, with dishes ranging from the fiery curries of the South to the delicate kebabs of the North. The cuisine reflects the country's historical, geographical, and cultural diversity, with influences from ancient Ayurvedic principles and trade routes that introduced new ingredients. Studying Indian food involves delving into the art of blending spices, understanding the significance of rituals in meal preparation, and appreciating the communal nature of dining. From street food to elaborate feasts, the study of Indian cookery offers a fascinating journey through the flavors and traditions that define this culinary tapestry. This class provides a small slice of India and cannot state it is a four-year titan compendium of all Indian cuisine. It also steers away from many friend foods like Puris (Poori) Deep-Fried Puffed Bread and other deep frying techniques heavy in saturated fats or oil consumption. It's a fun-filled, joyous curriculum of tasty treats!
IND 515 – India and Favorite Dishes
Credit Hours: 3.0 hrs.
Instructor: Chef Martin CJ Mongiello, MBA, MA, MCFE.
Start Date: Flexible according to the school schedule and private clientele needs.
Course Meeting Times: Tuesdays: 6-8:30 pm or flexible to client needs. We also stream live classes worldwide and offer them on demand for taking any time.
Building: On-campus or by video, hololens, VR instruction - your choice.
Contact Information: Email: marti@uspsc.org / Phone: +1-704-937-2940
Office Hours: Time will be reserved weekly for virtual office hours:
Tuesday/Thursday 1:00 PM – 4:30 PM or by appointment. Please send an e-mail message to arrange an appointment time for discussions.
Note: I will respond to your e-mails/phone calls within 24 hours, typically much faster Monday – Friday, 8 am-6 pm. Please note there will be a limited response from Friday after 6 pm through Monday at 8 am. Please review the course schedule and assignments and contact me accordingly.
Required Text: At times, depending on the institution, we will have the required textbook of International Cuisine, 1st Edition. You may order a new or used copy here. If we are not in a formal setting and university, we do not require the textbook for $40.00 to $70.00 each and will give you the recipes. ISBN-13: 978-0470410769 and ISBN-10: 0470410760. In the bibliography below, I also list four SPECIFIC TEXTBOOKS that are invaluable, and they are hyperlinked for immediate purchase.
Our classes are done in order:
1. Chef Sanjeev Kapoor's Roasted Beet Salad with Orange Dressing, Hand-rolled Grilled fresh Chapati Bread, and Chef Sanjeev Kapoor's Lal Bhopla Red Pumpkin Soup with Lemon & Fresh Cream.
2. Ananas Sharbat - Pineapple Smoothie, Vegetable Samosas with Fresh Made Mint Chutney (Podina Chatni - Green Chutney of Mint, Cilantro, Green Chile, Green Onion, Jalapeno, Lemon Juice, Garam Masala, Sugar, Salt, & Water). We will not be purchasing Garam Masala - we make it from scratch by toasting each ingredient one at a time.
3. Chicken Korma - Kashmiri Style, Mango Chutney, Cucumber/Tomato/Onion Katchumber with Nigella Seeds and Lime Juice, and warmed Basmati Rice.
4. Palak Paneer - Spinach with handmade Curd Cheese hung to dry for hours and then squeezed.
5. Khumbi Pullao Mushroom Rice, Tamarind Sauce with Jaggery gur Palm Sugar from the sap of the Palmyra Palm, Stewed Lamb Butter Masala over Jyoti Basmati Rice.
6. Traditional Rajmah with Dried Red Kidney Bean Dal over Rice (only dried beans soaked overnight). Can also be enjoyed with fresh-cut green Coriander on top (also known as Cilantro). Brown Sugar/Turmeric/Mango Chutney.
7. Jhinga Kari Shrimp Curry with Gobhi Pakode Cauliflower Fritters, Tomato Chutney, Basmati Chaaval (Plain Basmati Rice), Kheere ka Raita Yogurt with Cucumber and Mint.
8. Chai Masala Spiced Tea, Buttermilk Kadhi Soup with Asafetida. Sambhara Gujerati-Style Cabbage and Carrots with popped Mustard Seeds with an additional side dish of Eggplant and Potato (served with Flat Bread).
9. Matira Curry with Watermelon Juice, Watermelon cubes, Lime, Cilantro, and Mint.
10. Chana Dal (Yellow Dal).
11. Pork Vindaloo - the benchmark of Goan food on the west coast of India and famous for its distinct food. Served over Basmati Rice and with Hara Dhania Chatni (Cilantro Chutni with Peanuts).
12. Naan Bread perfected, slapped onto the hot pan from the oven, and then broiled.
Massive 11-page spread in India's top culinary magazine
Course Catalog Description:
Enjoy seeing us in Food Entrepreneurs Magazine for the Fall issue, recently, all across India, and visit their excellent website at www.feamag.com for even more recipes.
CLASS FORMAT: Classes will be conducted in the streaming format from the Campus using Zoom Software or always in-person - it is your choice. The final examination is 150-questions long and will be given to you on day one so that you will know what we will teach. We are not here to trick students.
Fun cooking also requires that students be prepared and actively involved (communication) in class discussions. This format allows for maximum student involvement and interest. However, all students must be prepared for each class to make this form of learning work. My role as your professor is to ask questions that will help you generate ideas that lead to beautiful understanding.
Discussion Board Interactive Posts (IP) will be used throughout the course that will enable students to share ideas with other class members in order to enhance the learning experience of all. Discussion Board questions will be based on reading material from the textbook, assigned journal articles, and other web-based material. All Assignments will be posted on the school site and video or audio responses are welcomed. Typing is not required.
Attendance/Participation: Attendance will be taken for all scheduled lectures. Assignment and Exam materials will be presented in classes that are not covered in the chapter slides and text. It is important for all students to participate in these weekly sessions to stay current on all of the material covered each week. If students miss a class, it is recommended that they contact a classmate or team member to obtain all the pertinent details of missed work or watch the video replay. Students are allowed 7 “no-fault” absences for any reason; sports meetings, illness, family/personal issues, etc. After 7 absences, students will not receive credit for the course as 25% of the scheduled class meetings will have been missed.
Participation (Note: Your professor reserves the right to influence your final grade based on in-class performance.)
Class participation is an important element of case discussion. Learning depends heavily upon thorough and lively participation. The primary emphasis should be on quality participation, not quantity. The quality of participation is reflected from a careful reading of studies and assigned material, thoughtful reflection, and clear and concise comments. It is particularly important that your comments fit into and build on previous comments. This requires that we all listen carefully to each other.
Class participation will be judged on the basis of quality and consistency of effort on a daily basis. Attendance is not participation. Each student can ascertain the adequacy of his/her participation by an occasional discussion with your professor. However, careful self-monitoring using the following criteria for effective classroom participation may be useful:
· Do comments generate discussion, or do they tend to be ignored by others?
· Do others appear confused when the participant makes a point?
· Are others left with a “so what” feeling, or does the discussant reach a conclusion that is clearly understood and appreciated?
· Do comments develop on evidence from the assignment, or do they just relate what everyone already knows?
· Are participants able to clarify important aspects of previous comments and relate them to the problems and topics under discussion?
· Do comments distinguish among different kinds of data – facts, opinions, beliefs, and theories – in their construction?
Your professor expects you to be prepared and actively involved in each class. Since students are frequently called upon when their hands are not raised, you should let the professor know before the start of class if some emergency has made it impossible for you to be adequately prepared for the class. Naturally, there are some students who do not feel comfortable participating verbally in the classroom. We should all try to make the classroom atmosphere as congenial as possible to assist our colleagues in the participation process and that includes having fun! Students are encouraged to meet regularly outside of class to discuss assignments before the class activity. Missed classes could severely affect your performance in the class. There is NO WAY TO MAKE UP “MISSED” PARTICIPATION OPPORTUNITIES. Check your e-mail daily, please. Your professor will use this to communicate with the class or you individually as necessary.
Assignment Completion/Late Policy: Please complete and submit work by the dates assigned. All due dates are in the course calendar and will be posted in Canvas. Late assignments, posts will be deducted one letter grade for each day late, after 3 days late, assignments will not be will result in a grade of 0.
STUDENT LEARNING OUTCOMES: Upon successful completion of this course, a student will be able to:
-Showcase Chapatti and Naan Bread made by hand in your kitchens no longer having the need to purchase them
-Demonstrate a loving understanding of basic items and influences for Indian food
-Memorize and make Garam Masala the original way and never need to buy it again
-Unlock secret fears about Ghee, Watermelon Curry, Asefetida, and other hidden ingredients
-Speak dozens of Indian words taught in each class in a perfect accent
-Order a table or dish in Hindi or Gujarati with no fear at all, and even write a few words
-Speak engagingly to friends about history across the world on Indian food
-Prepare and serve many Indian dishes the pure way in India using Amazon to order specific items that are impossible to find - or making spices by hand, the slow way
HOW TO SUCCESSFULLY MEET THE LEARNING OUTCOMES IN THIS COURSE:
· Complete all the reading assignments.
· Complete required blogs and discussion board (IP) postings as required.
· Complete Quizzes.
· Complete the individual projects.
· Complete the Mid-Term and Final Exam.
*Please note: All work will be completed, uploaded and graded through the online site.
TECHNOLOGY SKILLS FOR SUCCESS IN ON-LINE COURSES:
Students should prepare themselves for the unique setting of the streaming learning environment.. Students must be able to:
• Use various computer programs such as Microsoft Word, Internet Explorer, etc.
• Save files in various file formats and attach files to e-mail messages, etc.
• Perform Internet searches and use e-mail, chat, and discussion boards.
• Study independently, be self-disciplined and have good study and time-management skills.
MINIMUM TECHNOLOGY REQUIREMENTS: Access to a working computer with Internet capability. The most recent version of Edge, Chrome, or Firefox is preferred. It is recommended that you have access to a high-speed (broadband) connection to view supplemental lecture videos.
TECHNICAL SUPPORT: For any IT-related issues or questions, please contact us.
NETIQUETTE: You are expected to follow good online manners at all times in communication and discussion board postings. This means that inappropriate language, threatening, or harassing behavior is not allowed and may result in failing the course. The instructor will remove postings that do not follow these rules and the standards of the campus policies.
INTERRUPTION IN COMPUTER SERVICE POLICY:
Prepare for unexpected problems and emergencies. Understand that problems and glitches do occur in online learning, as they do in any learning environment. Have a backup plan (such as using the computers at a local library) for submitting assignments in case your computer crashes or your service is interrupted.
1. INTERACTIVE PARTICIPATION: Interactive participation includes responding to instructor postings via discussion posts, journals, and other interactive posts (see Attendance above) – all responses should be submitted by the due dates posted. Interactive participation also includes in class participation.
2. ASSIGNMENTS: Assignments will include short answers and reading responses from the text and other related material posted.
3. EXAMS: Exams will cover material from the text and other related material posted and will be multiple-choice, short answer, and True/False format. Missed exams will receive a zero grade. Please make prior arrangements if an exam will be missed for extenuating circumstances. Two Exams, a Mid-Term, and a Final will be given. Exams will be given online and will be take home (open book/note) therefore, No study guides will be provided.
4. QUIZZES: Pop quizzes will be given for the material covered.
Grading Policy: Students’ final grades will be based on the following: Point Value
Exams (2 exams, 100 pts. each) 200 points
2 Individual Assignments (2 @ 100 pts each) 200 points
1 Team Assignment @ 150 pts 150 points
Quizzes (10 quizzes, 15 pts. each) 150 points
Discussion Board/ Interactive Participation (I) (4 @ 50 pts each) 200 pointsAttendance/Class Participation 100 points
TOTAL: 1000 points
Discussion Board Postings are graded as follows: Criteria, Points, Score
Posted to the main topic in a substantive way 15
Posted timely responses, meeting the minimum level and time frames. 10
The writing was grammatically correct. 10
Cited sources used. 5
Added to the quality of discussion (i.e. suggested new perspectives on issues, asked questions that helped further discussion, cited current news events etc.). 10
TOTAL 50
Overall Grades: A 930, A- 900, B+ 870, B 830, B- 800, C+ 770, C 730, C- 700, D+ 670, D 630, D- 600, F 590
Final grades will be assigned by letter and will be derived approximately from the points shown following the standard +/- scale. Grades will be assigned according to the following +/- scale (A = 4.0, A-=3.7, B+=3.3, B = 3.0, B-=2.7, C+=2.3, C = 2.0, C-=1.7, D = 1.0, F = 0.0). Percentage scores will not be given.
Note: You are responsible for the grade you earn in this class. The number of points you earn determines your grade. If at any time you would like to discuss your progress in the course, please contact me. I am here for your graduation and success. I typically graduate 100% of my class in all universities and on three continents of teaching all kinds of people.
ACADEMIC INTEGRITY POLICY: Students enrolled in streaming/hybrid courses are subject to the same policies, procedures, and standards as students enrolled in traditional courses in regard to academic responsibilities and code of conduct. All students are expected to know, agree, and follow the Student Honor Commitment and Statement of Academic Integrity found in the General Catalog. Those caught cheating on tests or other course-assigned projects will be turned into the Academic Affairs office per institutional policy.
Integrity Policy: A fundamental purpose of a liberal education is its attempt to cultivate in the student a sense of honor and high principles pertaining especially to academics, but extending to all areas of life. An inherent feature of is its commitment to an atmosphere of integrity and ethical conduct. As a student, I accept as my personal responsibility the vigorous maintenance of honesty, truth, fairness, civility, and concern for others.
My devotion to integrity demands that I will not cheat in academic work and that I adhere to the established and required community code of conduct. I accept the responsibility for upholding the established standards against those who would violate them. And I understand and accept the consequences of infracting upon or assisting others in infracting upon this code. In addition to and beyond the requirements of any code or law, I affirm my own commitment to personal honor and integrity in all matters large and small. Even though the idea of honor is an abstract one, by implementing this ideal, I join the men and women in making the concept of honor a reality.
ADA POLICY: In order to receive services under the Americans with Disabilities Act, the student is responsible for supplying documentation to the Coordinator of Disability Services. Students, who wish to request accommodations to courses, or to other University programs services or activities, must provide appropriate documentation of their disability to the Coordinator of Disability Services as soon as possible. After appropriate documentation is received, the Coordinator of Disability Services will evaluate the documentation and notify the student of approved accommodations. If you are a student with a documented disability (e.g. physical, learning, psychiatric, visual, etc.…) in need of academic accommodations, please contact the Disability Services Office to establish services.
Caveat: This syllabus represents an agreement between us for coursework to be delivered. Occasionally, it may be necessary to revise the syllabus and schedules to meet students’ or university/academy needs. I reserve the right to revise the syllabus and schedule if the need arises. Advance notification will be provided.
COURSE CALENDAR This course meets for three months on each Tuesday night leading to quizzes and exams with a mid-term and final over the entire semester. Some classes will be covered solely by study online via maps, charts, regions, videos, and class interaction. For cookery nights, all ingredients will either be supplied for onsite campus meeting rooms or by the student if attending from home or office (long-distance streaming video and conferencing).
* Note all due dates are by end of day 11:59pm
Additional bibliography for the course
Bains, K., Yang, R. Y., & Shanmugasundaram, S. (2003). High-iron mungbean recipes for North India.
Barman, S. R. (2021). Copyrightability of Food Design: A Comparative Analysis. Supremo Amicus, 25, 570.
Chopra, R. (2018). Global food, global media, global culture: Representations of the new Indian cuisine in Indian media. The Bloomsbury handbook of food and popular culture, 40-53.
Church, A. H. (1886). Food-grains of India.
Dalmia, V., & Sadana, R. (Eds.). (2012). The Cambridge companion to modern Indian culture.
Das, P., Devi, L. P., & Gogoi, M. (2009). Nutrient composition of some regional recipes of Assam, India. Studies on Ethno-Medicine, 3(2), 111-117.
Deb, D., Sarkar, A., Debbarma, B., Datta, B. K., & Majumdar, K. (2013). Wild edible plants and their utilization in traditional recipes of Tripura, Northeast India. Advances in Biological research, 7(5), 203-211.
Dixit, A. A., Azar, K. M., Gardner, C. D., & Palaniappan, L. P. (2011). Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease. Nutrition reviews, 69(8), 479-488.
Ejaz, K. (2010). Recipe and Craft Guide to India.
Ghosh, D. (2021). Indian Food Television: Tracing the Transformation of Hindi and English Food Shows (2010–2018). The Velvet Light Trap, (88), 49-58.
Jaffrey, M. (2011). An Invitation to Indian Cooking: A Cookbook.
Jain, A., NK, R., & Bagler, G. (2015). Analysis of food pairing in regional cuisines of India. PloS one, 10(10), e0139539.
James, A. (2013). How British is British Food?. Food, health and identity, 71-86.
Kalimuthu, A. K., Panneerselvam, T., Pavadai, P., Pandian, S. R. K., Sundar, K., Murugesan, S., ... & Kunjiappan, S. (2021). Pharmacoinformatics-based investigation of bioactive compounds of Rasam (South Indian recipe) against human cancer. Scientific reports, 11(1), 21488.
Kapoor, S. (2004). Microwave cooking made easy.
Kapoor, S., & Kapoor, A. (2006). Sanjeev Kapoor's No-oil Cooking.
Lakshminarasimhan, S. (2017). Cooking “India”: Identities and Ideologies in Indian Cookbooks from the Nineteenth Century to the Present Day.
Majumdar, S. (2015). Analysis of factors influencing consumer preferences for green cosmetic and food products: A study in and around Kolkata (West Bengal, India)(Doctoral Thesis). ICFAI University, Jharkhand, India. ICFAI University, Jharkhand, India. ICFAI University, Jharkhand, India.
Mannur, A. (2002). Culinary scapes: Contesting food, gender and nation in South Asia and its diaspora.
Mathi, K. M., & Pandey, A. P. (2008). Marketing of guava in Allahabad district, Uttar Pradesh. The ICFAI University Press, 5(1), 7-23.
Mukerjee, M. (2011). Churchill's secret war: The British empire and the ravaging of India during World War II.
Nenes, M. F. (2009). International cuisine.
Nenes, M. F. (2015). American regional cuisine.
Olivelle, P. (1995). Food in India. Journal of Indian philosophy, 23(3), 367-380.
Panda, T. K. (2007). Tourism Marketing.
Pilcher, J. M. (Ed.). (2012). The Oxford handbook of food history.
Sarkar, S. (2020). Religious recipes: Culinary Motherlines of feasts and fasts in India. Food, Faith and Gender in South Asia: The Cultural Politics of Women's Food Practices, 73.
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